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Chickpea Casserole
In: Healthy Foods, Mains, Recipes, Sides1

This chickpea casserole is a great dish and is sure to please

It’s easy to prepare and only dirties one dish. I serve this warm for dinner or sometimes I bring it as a cold dish to potlucks and this chickpea casserole is always a hit!

It also serves as a great lunch if you have leftovers.

It is REALLY easy to prepare the night before and then can be popped in the oven when you get home from work.



  • 4 cups of cooked* or canned chickpeas, rinse well
  • 2 cups of fresh tomatoes, diced
  • 1 large onion, chopped
  • 1 cup sliced mushrooms
  • 2 cups fresh spinach, chopped
  • Add 2 cups fresh kale, chopped
  • 2 Tbsp maple syrup
  • 2 tsp Dijon mustard
  • ½ tsp cayenne pepper
  • Fresh ground pepper and sea salt, to taste

*Hint: Here’s a trick of the trade: When using dry chickpeas (or any dry beans/lentils for that matter), rinse and soak them overnight prior to using them.  When cooking the chickpeas, add a Kombu leaf (it’s a type of sea vegetable) to help improve digestibility and reduce bloating and flatulence.



  • Combine all the ingredients in a large corning ware or glass dish and mix it up.
  • Cover the chickpea casserole and bake it for 1 hour at 350°.


~ Plant Trainers

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